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After bubbling on the stove most of the night before, it is heady and rich--a proper meal, piping hot, for 6-8 people.

• 3 Tablespoons butter
• 3 Tablespoons olive oil
• 4 onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/4 cup madeira
• 3 tomatoes, peeled, seeded, and finely chopped
• 3 potatoes, peeled and cubed
• 4 whole cloves
• 2 large bay leaves
• 2 Tablespoons parsley, minced
• 1/2 teaspoon tarragon
• 1/2 teaspoon marjoram
• 1/4 teaspoon white pepper
• 2 quarts water
• 1 lb.white fish fillets
• 1 lb. swordfish or mackerel
• 1 Tablespoon salt

Saute onion and garlic in the butter and oil til lightly browned--about 15 minutes. Stir in the next 10 ingredients and bring to a boil. Cover and simmer for an hour. Uncover and simmer until the liquid is reduced, at least 2 hours!

Add the fish, breaking it into chunks, and simmer for 5 minutes, until just cooked through. Let cool, cover, then refrigerate overnight.

About 20 minutes before serving, begin to reheat slowly. Season to taste. When ready to serve, ladle into bowls and top with toasted bread, handfuls of parmesan, and fresh chopped parsley.

To make garlic toast: Melt 4 Tablespoons butter in a large skillet and saute 1 minced clove of garlic for a minute, then add 12-16 1/2-inch slices of French baguettes and brown lightly on both sides. Drain on paper towels.